Polymers,
Journal Year:
2023,
Volume and Issue:
15(19), P. 3985 - 3985
Published: Oct. 4, 2023
Iron
deficiency
leads
to
ferropenic
anemia
in
humans.
This
study
aimed
encapsulate
iron-rich
ovine
and
bovine
erythrocytes
using
tara
gum
native
potato
starch
as
matrices.
Solutions
containing
20%
different
proportions
of
encapsulants
(5,
10,
20%)
were
used,
followed
by
spray
drying
at
120
140
°C.
content
ranged
between
2.24
2.52
mg
Fe/g;
microcapsules
from
1.54
2.02
Fe/g.
Yields
varied
50.55
63.40%,
temperature
encapsulant
proportion
affected
moisture
water
activity.
Various
red
hues,
sizes,
shapes
observed
the
microcapsules.
SEM-EDS
analysis
revealed
surface
presence
iron
with
openings
on
their
exterior,
along
a
negative
zeta
potential.
Thermal
infrared
analyses
confirmed
core
encapsulation
within
release
92.30
93.13%
min.
Finally,
most
effective
treatments
those
higher
percentages
dried
elevated
temperatures,
which
could
enable
utilization
functional
food
fortification
combat
developing
countries.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
21, P. 101240 - 101240
Published: Feb. 19, 2024
Encapsulation
technology
has
been
extensively
used
to
enhance
the
stability,
specificity,
and
bioavailability
of
essential
food
ingredients.
Additionally,
it
plays
a
vital
role
in
improving
product
quality
reducing
production
costs.
This
study
presents
comprehensive
classification
encapsulation
techniques
based
on
state
different
cores
(solid,
liquid,
gaseous)
offers
detailed
description
analysis
these
methods.
Specifically,
introduces
diverse
applications
food,
encompassing
areas
such
as
antioxidant,
protein
activity,
physical
controlled
release,
delivery,
antibacterial,
probiotics.
The
potential
impact
is
expected
make
major
process
research
hotspot
industry.
Future
directions
include
for
enzymes,
microencapsulation
biosensors,
novel
technologies
self-assembly.
provides
valuable
theoretical
reference
in-depth
wide
application
International Journal of Biological Macromolecules,
Journal Year:
2024,
Volume and Issue:
274, P. 133295 - 133295
Published: June 22, 2024
The
stability
and
bioavailability
of
green
tea
polyphenols,
crucial
for
their
health
benefits,
are
compromised
by
environmental
sensitivity,
limiting
use
in
functional
foods
supplements.
This
study
introduces
a
novel
water-in-oil-in-water
double
emulsion
technique
with
microwave-assisted
extraction,
significantly
enhancing
the
these
compounds.
primary
objective
this
was
to
assess
effectiveness
several
encapsulating
agents,
such
as
gum
Arabic
control
native
modified
starches,
improving
encapsulated
substances'
release
control.
Native
starches
were
chosen
outstanding
film-forming
properties,
encapsulation
efficiency
protecting
bioactive
compounds
from
oxidative
degradation.
combination
maltodextrin
tapioca
starch
improved
phenolic
content
retention,
giving
46.25
±
2.63
mg/g
microcapsules
(GTTA)
41.73
3.24
arabic
(GTGA).
Besides
control,
also
had
most
potent
antioxidant
activity,
45
%
inhibition
(inh%)
DPPH
analysis.
Oat
oil
utilized
its
superior
viscosity
nutritional
profile,
boosting
providing
integrity
indicated
microcapsules'
narrow
span
index
(1.30
0.002).
thermal
behavior
structural
confirmed
using
advanced
methods
Differential
Scanning
Calorimetry
(DSC)
Fourier-Transform
Infrared
Spectroscopy
(FT-IR).
highlights
critical
role
choosing
appropriate
wall
materials
extraction
techniques.
It
sets
new
standard
microencapsulation
applications
food
industry,
paving
way
future
innovations.
